1. How to make jellyfish

How to make braised jellyfish

The steps to make braised jellyfish are as follows:

Ingredients: One piece of anchovies, an appropriate amount of cooking oil, an appropriate amount of braised sauce, 1 tomato, 1 green onion, a piece of ginger, 3 garlic, an appropriate amount of cooking wine, an appropriate amount of salt, an appropriate amount of pepper water.

1. Choose fresher anchovies, so the meat quality will be much better.

2. Clean the fish, remove the internal organs, scrape off the fish scales, remove the fish bones, and cut the fish into pieces or slices. Put the fish meat in the cooking wine for about half an hour to remove the fishy smell.

3. Clean the tomatoes, then cut them into pieces, add cooking oil to the pot, when the oil is hot, add onion, ginger and garlic and saute until fragrant, then add the tomato pieces and stir-fry, add an appropriate amount of Add salt and pepper water and continue to stir-fry for 5-10 minutes until it turns into a paste.

4. Take out the fish with the fishy smell removed, clean it, add it to the tomato paste that you just fried, add an appropriate amount of pepper water, and continue to stir-fry. (Don’t use too much water, the picture below contains too much water).

5. Following the above steps, continue to steam the fish in the pot for 10-15 minutes until the fish is edible. During this period, you can add other seasonings, such as braised sauce.

6. When the fish in the pot is completely cooked and stewed, you can take it out of the pot. When taking it out of the pot, sprinkle some white sesame seeds or chopped green onion leaves in the pot.

How to make boiled glutinous rice balls

Ingredients for making boiled glutinous rice balls: fish fillets, green onions, coriander, salt, white pepper, cornstarch, and sugar , beer, minced ginger, onion, green onions, ginger, garlic, millet pepper, star anise, cinnamon, bay leaves, pickled cabbage, hot pot base (appropriate amount of each) 1. Add salt, white pepper, cornstarch, sugar, beer, ginger Pour into the fish fillets and pinch evenly.

2. Then prepare onions, scallions, ginger, garlic, millet pepper, star anise, cinnamon, and bay leaves. 3. Then pour oil into the pot, add star anise, cinnamon, bay leaves, millet pepper and saute until fragrant.

After the fragrance comes out, take it out and discard it. 4. Put the fish head, fish tail, and fish bones into the pan and fry for a while (remember to turn them over).

5. Then put the onion, ginger, garlic, and scallions into the pot and stir-fry until fragrant. 6. Add the sauerkraut into the pot and stir-fry (stir-fry for 1-2 minutes).

7. Finally, pour boiling water and hot pot base ingredients, bring to a boil over high heat and cook for 5 minutes, then turn to low heat and cook for 5 minutes. 8. When the time is up, add the washed soybean sprouts and cook for 2 minutes. Add salt to the soup according to its saltiness.

9. At this time, turn on the high heat, put the marinated fish fillets into the pot and blanch for 2 minutes, remove and serve. .

How to make Jiangtuan Braised Fish

Ingredients for making Jiangtuan Braised Fish: 1 crucian carp or Jiangtuan fish, 3-5 slices of ginger, appropriate amount of garlic, 2 tablespoons of rice wine, Appropriate amount of soy sauce, 3-5 green onions, 3 dried chili peppers (if you don’t like spicy food, add less or less), a little vinegar, an appropriate amount of oil 1. Cut the cleaned fish a few times with a knife, add a little salt and spread it evenly body and marinate for about 20-30 minutes.

2. Cut ginger, dried chili peppers, peel garlic, chop green onions, and prepare rice wine and soy sauce. 3. Set the pot on fire and heat it until hot smoke comes out. Pour in an appropriate amount of oil and heat until hot smoke comes out. Shake the pot so that the oil can penetrate all around the pot. Add the marinated fish and fry until golden brown. Turn over. Then continue to fry until golden brown.

4. Add garlic, shredded ginger, red pepper, rice wine, appropriate amount of soy sauce and sauté until fragrant, add 2 small rice bowls of boiling water and bring to a boil over high heat, then turn to medium heat and continue cooking. 5. When the soup thickens, continue to reduce the juice over medium heat. At this time, you can use a spatula to gently pour the soup onto the fish body. At this time, you can sprinkle a spoonful of vinegar to relieve the fishy smell.

6. When the soup becomes less liquid, turn off the heat and put it on a plate. Sprinkle with chopped green onion and serve. .

How to make stewed jellyfish

Ingredients that need to be prepared in advance include: 1 jellyfish, 400 grams of sauerkraut, an appropriate amount of potatoes, 400 grams of sheep blood, an appropriate amount of cooking oil, One green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of allspice powder, appropriate amount of salt.

1. The first step is to wash and cut the prepared anchovies into pieces and put them on a plate. 2. Then use a kitchen knife to cut the onions, garlic and ginger and place them on the fish pieces.

3. Add the prepared five-spice powder and cooking wine to the plate, mix well with your hands, and let it sit for half an hour. 4. Cut the prepared potatoes, lamb blood and sauerkraut.

5. Heat the oil in the pot, add the cut sauerkraut and stir-fry quickly. 6. Put the fish and water into the pot, cover and cook over high heat.

7. After boiling, add potatoes and sheep blood, cover and simmer for 15 minutes. 8. When the time is up, add salt, mix well, and put it into a basin. It is ready.

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How to make stewed jellyfish

Ingredients that need to be prepared in advance include: 1 jellyfish, 400 grams of sauerkraut, an appropriate amount of potatoes, 400 grams of sheep blood, an appropriate amount of cooking oil, One green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of allspice powder, appropriate amount of salt.

1. The first step is to wash and cut the prepared anchovies into pieces and put them on a plate.

2. Then use a kitchen knife to cut the onions, garlic and ginger and place them on the fish pieces.

3. Add the prepared five-spice powder and cooking wine to the plate, mix well with your hands, and let it sit for half an hour.

4. Cut the prepared potatoes, lamb blood and sauerkraut.

5. Heat the oil in the pot, add the cut sauerkraut and stir-fry quickly.

6. Put the fish and water into the pot, cover and cook over high heat.

7. After boiling, add potatoes and sheep blood, cover and simmer for 15 minutes.

8. When the time is up, add salt, mix well, and put it into a basin. It is ready.

What is the method of braised glutinous rice balls?

Ingredients: 1 piece of fresh Yangtze River turtle

Seasonings: ginger slices, green onions, monosodium glutamate, sugar, pepper, butter, cornstarch, soy sauce, refined oil.

Method:

1. Braised catfish. Wash and drain the catfish first and cut into pieces;

2. Put it into a pan with 80% hot oil. Fry, take out and drain the oil;

3. Add ginger slices, green onions and a little oil to the pot, stir-fry briefly;

4. Add fish pieces and add Add rice wine, soy sauce, sugar, monosodium glutamate, and pepper, stir-fry a few times;

5. Cover and simmer for about 10 minutes;

6. Finally, thicken the sauce and serve in a basin.

Leiocassis longirostris (Leiocassis longirostris) belongs to the order Caturiformes, the family Leiocassis, the genus Leio, and is also known as the catfish. In different places, catfish has different names. In Shanghai, it is called "catfish", in Sichuan, it is called "jiangtuan", and in Guizhou, it is called "xiyu".

The long-stalked catfish has a long body, a tapered snout, and prominently protrudes forward. The mouth is lower, crescent-shaped, with thick lips and small eyes. Must be 4 pairs, small and small. There are no scales, the back edges of the hard spines of the dorsal fin and pectoral fin are serrated, the adipose fin is thick, and the caudal fin is deeply bifurcated. The body color is pink, the back is slightly gray, the belly is white, and the fins are gray-black.

How to make delicious Jiang Tuan fish?

Jiang Tuan fish is produced in the fish nests of the Three Gorges of Pingqiang. Its scientific name is Long-kissed abalone. The fleshy nose is in front, the mouth is under the head, and there are no hard spines. .

It is photophobic and likes to live in deep rock caves. It feeds on aquatic insects, small fish and magma. The river croaker in the territory is the only pink type in the country, white and rosy, which is superior to the cowhide croaker produced in other rivers.

The meat is tender, delicious, fat but not greasy. It is a treasure on the banquet. There is a saying that "famous fish are sent thousands of miles away and are treasured at the royal banquet". Su Shi's poem praised Jiang Tuan: "The whitebait is moxibustioned with buds, ginger, purple vinegar, and the snow bowl is more than two feet high. There is still the spring air of peach blossoms, and the flavor is better than that of pure sea bass."

(Main ingredients and auxiliary ingredients) Fresh Jiang Tuan Yu... 1500 grams of pork net oil 1 piece... 250 grams of fish grits... 200 grams of MSG... 2 grams of vinegar... …30 grams of lard oil……5 grams of green onions……15 grams of ginger……30 grams of sesame oil…10 grams of clear soup…1500 grams of Sichuan salt…… ...5g red, green, yellow and black plant raw pepper...1.5g ingredients...appropriate amount of Shaoxing wine...40g (cooking method) 1. Cut open the fish and remove the gills and internal organs , wash. Make six or seven cuts on each side of the fish body, about 1 cm deep.

Swing the fish tail in hot water of about 80 degrees Celsius and lift it up a few times to remove the blood, wash the mucus on the surface of the fish skin, wipe off the water vapor, and add 3 grams of Sichuan salt and 20 grams of Shaoxing wine. , 0.5g pepper, 15g ginger, green onion and taste for a few minutes to allow the flavor to penetrate. 2. Take 10 small round dishes, smear them with lard oil, scoop out the fish grits and smooth them out, use various plant raw materials to arrange them into various flower shapes, then put them in a basket and steam them over low heat to keep them warm.

3. Drain off the moisture from the flavored fish, place it in a steaming tray, cover with pork net oil, add 250 grams of clear soup, add Shaoxing wine and steam it over high heat, take it out. Remove the oil from the pork net and leave out the ginger and green onions. Gently slide the fish into the fish plate. 4. Put the wok on high heat, add the clear soup, then pour the original juice in the steaming plate into the pot, bring it to a boil, add pepper, 1g Sichuan salt, and MSG, stir well, pour it into the plate, and steam it Place the fish paste flowers around the fish and serve.

5. Chop the minced ginger, add Sichuan salt, vinegar and sesame oil and mix thoroughly to make a ginger-vinegar flavored dish and serve it together with the fish. (Key to the process) 1. Blanch in boiling water.

"Water dwellers are fishy". Jiangtuan has a strong earthy smell, so it needs to be scalded in boiling water before cooking to remove its fishy smell. 2. Make clear soup.

"Soup is the root of the dish." The tender fish meat is paired with the fresh and mellow special clear soup, so that the two complement each other and better reflect the fresh and delicious characteristics of the dish. 3. Proper heat.

First of all, the fire must be strong enough. Put the fish into the cage and steam it in one go. There should be no flash of fire in the middle. Secondly, the time must be accurately grasped.

Generally, steamed fish only needs to be steamed over high heat for half an hour, while a Jiangtuan fish weighing 1000-1250 grams needs to be steamed over high heat for 40 minutes. Due to insufficient firepower or excessive heat, the fish will become tougher and tougher.

4. Treat delicious dishes. After filling the steamed Jiangtuan with special clear soup, it is also served with a ginger flavored plate. The flavored plate can not only make up for the lack of seasoning during the cooking process, but can also be served with ginger, green onions and other seasonings to help. It has the functions of fragrant, removing fishy smell, relieving greasiness, and improving freshness.

The flavor of ginger vinegar should highlight the characteristics of mellow ginger flavor, salty and slightly spicy taste, and refreshing and long-lasting vinegar flavor. Stir the various seasonings well and let them penetrate each other to highlight the unique flavor of the dish, which is spicy, salty and sour, and refreshing.

[Flavour characteristics] 1. "Steamed Jiangtuan" is a traditional and valuable dish of Sichuan cuisine. Jiangtuan, whose scientific name is "Changkisui Crisp", has a particularly thick kiss and is commonly known as "Fat Head".

Sichuan's "Jiang Tuanyu" is mainly produced in the Leshan section of the Minjiang River and the Jialing River Estuary area. The fish meat is tender and has few fine spines, making it a treasure among fishes.

2. "Steamed Jiangtuan" is ginger-flavored, with a strong and light taste and an elegant color. The fish meat is tender, fresh, cool, and refreshing.

Served with "Ginger Vinegar" for dipping, the taste will be more delicious.

How to make Braised Fish with Jiangtuan Fish

How to make Braised Fish with Jiangtuan Fish

Ingredients: 1 crucian carp or Jiangtuan Fish, 3-5 slices of ginger, Appropriate amount of garlic, 2 tablespoons of rice wine, appropriate amount of soy sauce, 3-5 green onions, 3 dried chili peppers (don’t add or add less if you don’t like spicy food), a little vinegar, an appropriate amount of oil

1. Clean it Cut the fish several times with a knife, add a little salt and rub the fish body evenly, and marinate for about 20-30 minutes.

2. Cut ginger, dried chili peppers, peel garlic, chop green onions, and prepare rice wine and soy sauce.

3. Set the pot on fire and heat it until hot smoke comes out. Pour in an appropriate amount of oil and heat until hot smoke comes out. Shake the pot so that the oil can penetrate around the pot. Add the marinated fish. Fry until golden brown, turn over and continue frying until golden brown.

4. Add garlic, shredded ginger, red pepper, rice wine, appropriate amount of soy sauce and sauté until fragrant, add 2 small rice bowls of boiling water and bring to a boil over high heat, then turn to medium heat and continue cooking.

5. When the soup thickens, continue to reduce the juice over medium heat. At this time, you can use a spatula to gently pour the soup onto the fish body. At this time, you can sprinkle a spoonful of vinegar to relieve the fishy smell.

6. When there is not much soup, you can turn off the heat and put it on a plate. Sprinkle with chopped green onion and serve.

How to make Spicy Jiang Tuan Fish

How to make Spicy Jiang Tuan Fish

Ingredients:

Jiang Tuan (catfish) One strip, green onions, old ginger, garlic, soaked sea pepper, soaked young ginger.

Doubanjiang, salt, cooking wine, white pepper, dark soy sauce, sugar, MSG, dark soy sauce, MSG. [HaoChi123]

Features:

Fat, soft and glutinous, melt-in-the-mouth, sour and spicy deliciousness - Sichuan spicy Jiangtuan (also known as catfish). [HaoChi123]

Operation:

1. After slaughtering, remove the gills, disembowel and remove the internal organs, clean and cut into large pieces.

2. Put it in a basin, pour in 3 spoons of cooking wine, a spoonful of salt, and a spoonful of white pepper to marinate.

3. Soaked sea peppers and pickled young ginger (made by relatives in my hometown and drove hundreds of kilometers to bring them here. The taste is quite delicious! It tastes more than a hundred times better than what I brewed myself).

4. Slice the soaked young ginger and cut off the soaked sea pepper. Cut the green onions, smash the garlic, and slice the ginger (I don’t want to use a lot at one time, but it’s quite flavorful).

5. Pour oil into the pot. When the oil temperature is 30% hot, pour in the above ingredients and stir-fry over low heat until fragrant.

6. Add bean paste (also known as bean paste, which is also homemade and brought with you) and stir-fry until oil spits out.

7. Pour in water, a slightly larger amount to cover the fish pieces, an appropriate amount of dark soy sauce, a spoonful of sugar, taste for saltiness, and add salt as appropriate.

8. Bring to a boil over high heat for 2 or 3 minutes, then pour in the marinated fish pieces.

9. Cook for 5-8 minutes.

10. Add a little MSG and turn off the heat! Garnish with scallions and serve.

11. Typical Sichuan cuisine, the fish is spicy and refreshing, the soup is thick and sticky, the collagen is rich, and the aftertaste is endless.

How to make fried dumplings in clear soup?

Steamed dumplings in clear soup, steamed dumplings and stewed dumplings are not the same concepts. I think the dumplings in clear soup may be boiled dumplings. Tuanyu, this is how it is done.

Ingredients for boiled Jiang Tuan Yu (Jiang Tuan Yu in clear soup): fish, soybean sprouts, egg white, ginger, garlic, Pixian bean paste, chili, Sichuan peppercorns, salt, starch, and cooking wine. How to cook the boiled glutinous rice dumpling (flour fish in clear soup): 1. Remove the gills and internal organs of the fish; cut off the head and tail and cut the fish into two pieces along the middle fish bone.

3. With the fish skin facing down, cut off the large spines of the fish body with a diagonal knife, and then cut into medium-thick fillets. 4. Slice ginger and garlic, and cut dried chili into small pieces.

5. Add an egg white to the fish fillet, add salt, cooking wine and starch, mix well and marinate for 20 minutes. 6. Pinch the roots of the soybean sprouts, and put the washed soybean sprouts into water with a little salt. Boil until soft, take out, and spread on the bottom of the container prepared to hold the boiled fish. 7. Pour oil into the pot over high heat, slowly fry the Sichuan peppercorns for about 2 minutes, pour in dried chili peppers and bean paste, stir-fry out the aroma and red oil. 8. When the peppers change color, take out half of the Sichuan peppercorns and chili peppers and set aside; add garlic Pour the slices and ginger into the pot and stir-fry until fragrant. 9. Pour in the fish head, tail and fish bones and stir-fry evenly. Add an appropriate amount of hot water to cover the fish.

10. After the water boils, put the fish fillets into the pot one by one and stir them gently with chopsticks. 11. Cook until the fish fillets change color and are cooked, about 1 to 2 minutes. Pour the fish fillets and fish soup in the pot into the bowl lined with bean sprouts.

12. Place the previously prepared Sichuan peppercorns and chili peppers in a bowl and pour in hot oil.